I decided to try these cookies as a pre birthday treat, and because damn, cookies based on a Dark and Stormy sound pretty damn amazing. Unsurprisingly, they are as good as they sound, and these may have gotten me into a bake off with my new coworkers today after bringing them in. They were described as tasting “like Christmas in Miami”, too. You need these in your belly. And be sure to check out Sarah Gailey’s original recipe, because it’s amazing.

Dark and Stormy Cookies


  • 12 T unsalted butter (1.5 sticks), softened to room temperature
  • 1 t baking soda
  • 1.5 t ground cinnamon
  • 1.5 t ground ginger
  • .5 t ground cloves
  • Pinch ground allspice
  • Pinch fresh ground pepper
  • Pinch salt
  • 2.5 c flour
  • 1/3 c white sugar
  • 1/3 c dark brown sugar
  • Zest of 1 lime
  • 1 glug vanilla extract (v scientific)
  • 1 egg yolk (and if you don’t have egg, use .25 c full fat Greek yogurt!)
  • .5 c dark molasses
  • White sugar for rolling
  • 1 c powdered sugar
  • 1.5 T lime juice
  • 1.5 T dark rum

Preheat your oven to 375, and if you haven’t been warming your butter, put the butter on top of the oven while it preheats, it will help (excellent tip, Sarah!!)

In a separate bowl, combine the spices, baking soda, and flour (pic 1). Using your mixer (hand, stand, whatever), cream the softened butter until it’s fluffy, and then add in the white and brown sugars and your lime zest, until they’re nicely combined. Then add in your vanilla and egg yolk, followed by your dark molasses (pic 2).

Slowly mix in the dry ingredients, until they’re just combined and have a roughly paste like texture (pic 3). Then, take the dough, roll into small balls, and toss them in sugar before putting them on your baking sheet. To keep your fingers from getting sticky, have a bowl of ice water on hand to dip the hand you’re rolling the dough with into between balls, and use the other hand for sugar dipping. If you have something like a silicone baking sheet, use that, but if you don’t, be sure to grease it up so the cookies don’t stick.

Flatten the dipped balls on the sheet slightly (pic 4), and then bake for 11 mins. They may still look slightly underbaked when you pull them out (pic 5), but the residual heat will finish them off just fine while they cool.

While they’re baking/cooling, make your glaze by whisking together the powdered sugar, lime juice, and dark rum (pic 6), and make sure the resulting glaze is thin enough to drizzle. Once the cookies are cooked, drizzle the glaze over them (pic 7), and enjoy the resulting amazing (pic 8). Damn.

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